Walnut and Rosemary Oven Fried Chicken
Elevate your weeknight dinners with this irresistible Walnut and Rosemary Oven Fried Chicken, a healthier twist on a classic comfort food. Tender, bone-in chicken thighs are marinated in tangy buttermilk infused with garlic and paprika, then coated in a crunchy, flavor-packed crust made from finely chopped walnuts, panko breadcrumbs, Parmesan, and fresh rosemary. Baked to golden perfection with a drizzle of olive oil, this oven-fried method delivers all the crispy goodness without the guilt of deep frying. Perfect for busy weeknights or casual gatherings, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. Bursting with earthy, nutty, and herbaceous flavors, it’s a satisfying meal that proves indulgence can also be wholesome. Easy to prepare and ready in just an hour, it’s guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Walnuts
- 1 cup Panko breadcrumbs
- 1 tablespoon Fresh rosemary (finely chopped)
- 2 tablespoons Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 as needed Cooking spray
Instructions
In a large bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Mix well.
Add the chicken thighs to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or up to overnight to marinate.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with cooking spray.
In a food processor, pulse the walnuts until finely chopped but not powdery. Transfer them to a shallow dish.
Add the panko breadcrumbs, chopped rosemary, Parmesan cheese, and a pinch of salt to the dish with the walnuts. Mix well to combine.
Remove the chicken thighs from the marinade, allowing any excess buttermilk to drip off. Press each thigh into the walnut mixture, covering all sides evenly.
Place the coated chicken on the prepared baking sheet. Drizzle each piece with a little olive oil to help with browning.
Bake the chicken in the preheated oven for 35-40 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the Walnut and Rosemary Oven Fried Chicken with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 59.8 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.9 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 608 mg | 47% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
